Week 28–Pineapple Mango Chutney!
Pineapple Mango Chutney Recipe
- 2 tablespoons vegetable oil
- 1 teaspoon crushed red pepper flakes
- 4 inch fresh ginger root, peeled and minced
- 1 large sweet onion, minced
- 3 large ripe mangoes, peeled, pitted, and diced
- 1 large yellow bell pepper, diced
- 1 small pineapple, peeled and diced
- 1/2 cup brown sugar
- 1 1/2 tablespoons curry powder
- 1/2 cup apple cider vinegar
In a large saucepan heat the oil over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, stir in the onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened. This will be about 20 minutes.
Remove the lid, increase the heat to medium, and stir in the ginger and bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, Be sure to stir occasionally. Cool the chutney completely store in airtight containers in the refrigerator.
As mentioned in my first recipe blog, Hawaii is a wonderful mix of cultures and each of these peoples brought with them their customs and foodsduring the early plantation days. Because we have this rich Hawaiian heritage, I started this running blog that features recipes with a Hawaiian flair. If you love collecting recipes, please check back so that you can collect your favorites.
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Collecting and sharing recipes of Hawaii is our hobby, but our passion is helping people with their real estate needs. Hawaii offers some of the most beautiful islands in the world and we believe Kauai has some of the very best real estate available.
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